Featherlight Scones Recipe
Featherlight Scones Recipe photo by Taste of Home

Featherlight Scones Recipe

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4.5 9 11
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"Scones fit into just about every meal," assures Stephanie Moon, from Boise, Idaho."This dough bakes up beautifully into fully golden wedges. We love the tender triangles with butter and cinnamon-sugar," she adds.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 egg
  • 1 cup vanilla yogurt
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons milk
  • Sugar

Nutritional Facts

1 serving (1 each) equals 413 calories, 25 g fat (15 g saturated fat), 91 mg cholesterol, 637 mg sodium, 40 g carbohydrate, 1 g fiber, 7 g protein.


  1. Preheat oven to 425°. In a large bowl, combine flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg, yogurt and vanilla just until combined. Turn onto a floured surface; knead 6-8 times.
  2. Roll into a 9-in. circle; cut into eight wedges. Place on an ungreased baking sheet. Brush tops with milk; sprinkle with sugar.
  3. Bake 12-15 minutes or until golden brown. Serve warm. Yield: 8 servings.
Originally published as Featherlight Scones in Quick Cooking May/June 2001, p37

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Reviewed Apr. 10, 2016

"I love this recipe and have been baking it for a few years now. It's quick, easy, and delicious. My family is always thrilled when they have discovered I made them. A bit of lemon curd or butter, sugar, and cinnamon, and you have a lovely dessert for tea or anytime."

Reviewed Feb. 2, 2015

"The flavor was good, and they rose beautifully. Makes 8 huge scones. I was worried that they would be tough because I had to work in about a cup of extra flour. The dough was impossibly sticky, and I couldn't work with it. I almost threw it away at that point, but baked them anyway. Placed wedges a little apart on parchment paper-lined baking sheet and ended up having to bake them extra several (7?) minutes in order to make sure the insides got done. They got a little darker than I would have liked. They didn't turn out tough and I got compliments on them. Good for breakfast the next day, nuked for 15 seconds, split, add a dab of butter and jam. Don't know if I'll be making these again."

Reviewed Aug. 20, 2014

"This recipe is great as is. It also works with add ins like raisins or sultanas."

Reviewed May. 19, 2013

"I have literally made this recipe hundreds of times! (I used to bake for a couple of local coffee shops.) Not only did my customers rave about these scones, but my family looks forward to them as well!"

Reviewed Sep. 25, 2012

"Easy to make and tasty, but plain. Next time, I'm adding blueberries! Thanks for the recipe!"

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